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Roasted brussels sprouts with bacon and sriracha mayo is one of my most requested recipes. People go NUTS for it. The combination of crispy brussels sprouts, salty bacon with sweet, caramelized onions and sticky maple syrup plus the heat from the sriracha mayo is perfection.
I’m actually elated to see brussels sprouts as a side dish becoming very mainstream at many restaurants. The very best brussels sprouts at any restaurant I’ve tried have to be the ones at Cooper’s Hawk. Next time you dine there, be sure to order them. You will not be disappointed. And if you’re not a brussels sprouts fan, I’d implore you to try my recipe. You may be surprised at just how much you like them.
Be sure to head to my sides page to check out even more delicious side dishes for your next meal.
Tips for the Best Roasted Brussels Sprouts
- Cook the bacon in two batches. I like to cut my package in half after letting it sit in the freezer for 5-10 minutes. Then I dice it and cook in 2 batches. If the bacon rendered a lot of black bits at the bottom of the pan, after I save the bacon fat, I’ll wipe the pan down before starting the next batch.
- The sriracha mayo can tend to get really spicy really quickly based on the brand of sriracha you’re using. I highly recommend tasting as you go especially if you aren’t a spicy foods person. You want heat but you don’t want to burn your tongue off and not enjoy the dish.
Roasted Brussels Sprouts with Bacon
Ingredients
- 2 lbs brussels sprouts
- 1 lb bacon cooked and crumbled
- 1 large purple onion
- garlic powder
- salt
- pepper
- 1 C mayo
- 3 tbsp sriracha
- 2 tsp garlic powder
Instructions
- Cook off the bacon in two batches. Save the bacon fat.
- Trim and cut brussels sprouts. Halve the small to medium ones and quarter the big ones.
- Petal the onion.
- Add brussels sprouts and onions to a big bowl and pour the rendered bacon fat over and stir. Put on a large sheet pan and season liberally with garlic powder, salt and pepper. Toss and flip the brussels sprouts on a flat side.
- Bake at 425 for 25 minutes, take out and flip around and drizzle over maple syrup. Put back in the oven for another 5-10 minutes.
- For the sriracha mayo add mayo, sriracha and garlic powder to a bowl and whisk. Drizzle over the brussels sprouts. Top with the cooked bacon. Serve hot and fresh.